Scrambled eggs may seem easy to cook, but get them wrong, and you will end up with dry, rubbery eggs that are not very appetising to eat. If you want to make sure your scrambled eggs are creamy and packed with flavour, then it is important to ditch one common ingredient

Kimberly Cauti, a cook and founder of Pretty Delicious Life, has shared that you should always avoid adding milk to your eggy scrambled egg mixture. She said: “In order to make perfect scrambled eggs, you don’t need to add milk to achieve a creamy texture.

“The secret ingredient to creamy, fluffy scrambled eggs is actually not an ingredient at all, it is an easy technique that I will teach you in this recipe for scrambled eggs without milk.”

It may seem strange, but eggs naturally contain enough moisture and fat to become extremely creamy and fluffy when cooked properly.

Adding milk is common, but it simply dilutes the flavour and thins out the mixture, so you are more likely to burn them once you begin cooking.

Milk can also break down the proteins in eggs, making them rubbery. Instead, it is much better to add a little butter to your scrambled eggs, as it will give them a richer flavour.

If you want to make your scrambled eggs taste even better, stop using milk. The key is to use a low heat and be gentle when mixing them.

How to make scrambled eggs

Ingredients:

• Two to three eggs per person
• Salt and pepper
• Oil or butter

You will also need:

• Small stainless steel or nonstick pan
• Silicone spatula
• Small mixing bowl
• Whisk or fork

Instructions:

To begin, crack the eggs into a small mixing bowl and season with salt and pepper.

Use a whisk or fork to begin mixing the eggs until they are a pale yellow colour. The best way to get fluffy scrambled eggs is to whisk in a ‘J’ motion by moving the whisk back and forth in a J-shape.

This helps add more air to your eggy mixture, so the scrambled eggs are more likely to come out of the pan lighter and fluffier.

Next, heat the frying pan on a medium heat for at least one minute.

Add the butter or oil and swirl it around so it coats the surface of the pan evenly. This prevents the eggs from sticking to the bottom of the pan and burning while you are cooking.

Pour the eggy mixture into the hot pan and leave it alone for a few seconds without touching it until the edges of the eggs begin to set slightly.

Then, use a silicone spatula to stir the eggs slowly, bringing them from the edges towards the centre of the pan.

Continue gently mixing the eggs until they begin to form soft curds but are still slightly runny. Then, immediately remove the pan from the heat as the eggs will continue to cook.

Keep stirring the eggs until they reach the desired consistency, then transfer to a plate or piece of toast. Your scrambled eggs will be soft, creamy and extremely fluffy in just five minutes.